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1. Liesl D April 4, 2010 at 9:31 pm

   I do not have one that freezes well but our very favorite potatoe meal is Chicken Vesuvio.

   http://www.cooks.com/rec/view/0,1739,148179-234196,00.html

   I change this up a little because I do not have a cast iron pan but this is generally what I do. It uses about 4-5 potatoes and my whole family LOVES it. I keep my garlic whole too.
2. Lara April 4, 2010 at 9:53 pm

   What about potato bread or potato rolls?
3. Jennifer @ Saving and Giving April 4, 2010 at 10:11 pm

   I recommend Crock Pot Potato Soup!
   http://savingandgiving.blogspot.com/2009/11/crock-pot-potato-soup.html
   .-= Jennifer @ Saving and Giving´s last blog ..New Printable Coupons =-.
4. Eunice April 4, 2010 at 10:21 pm

   Vichysoise (sp?), the famous French potato soup. It can be eaten cold or hot. I skip pureeing the soup to save time.
5. Liz Jenkins April 4, 2010 at 10:25 pm

   I have 2 favorite ways of using potatoes:
   1. Using a large cast iron skillet, combine cut up (medium chunks) unpeeled potatoes with diced onion & fresh garlic chunks, a bunch of olive oil and a little bit of butter, kosher salt & pepper and put on the grill (we do this when we are cooking on the grill anyway). Toss them every once in a while until cooked through & you get nice caramelization. These are fabulous the night of eating but also are great sauteed up the next day with an over easy egg on top for brunch.
   2. Potato & leek gratin. I have a recipe in an old cookbook but here’s a similar one: http://www.williams-sonoma.com/recipe/potato-leek-gratin.html although the one I usually use doesn’t have cheese.
   Enjoy!
   .-= Liz Jenkins´s last blog ..Embrace Your Clutter. . .Release The Guilt =-.
6. Julie April 5, 2010 at 8:49 am

   One of the best is to chunk your potatoes into bit size pieces and put in a ziploc bag with a little evoo and shake the bag. Just give them a nice thin coat, then open a package of onion soup mix and dump it in the ziploc and shake away! Spread out on a baking sheet and bake on about 375 for probably 20 minutes or until the potatoes start to crisp up. Easy and tasty – my favorite kind of recipe. You can also use ranch dressign mix or italian dressing mix to change them up.
7. Bob April 8, 2010 at 11:04 am

   I make lots of mashed potatoes. Then flash freeze them. Once mostly solid I package them up in vacuum bags.